Michelle Cehn

Michelle is the founder of World of Vegan, and is working to make the world a kinder place for animals through video and creative media. She has worked with organizations including Mercy for Animals, Farm Sanctuary, PETA, Vegan Outreach, and PCRM, and you can find her bite-sized vegan videos at MichelleCehn.com.

I’ve been making this vegan mac and cheese for years and I can’t believe it’s taken me this long to share it with you. The cheese sauce is made from a base of cashews, veggies, spices, and nutritional yeast and it’s so, so good. I enjoy this vegan mac unbaked because the flavors of the…

Plant-based athletes all around the world are crushing the old myth that vegans are weak and scrawny. In fact, countless athletes have been making headlines as they share that they feel better than ever and have seen their fitness improve after ditching meat and dairy in favor of plants. Many are top-performing vegan athletes like…

Vegan food is becoming more and more accessible every single day. This became extraordinarily obvious to me after stepping into grocery superstore Costco for the first time in a while. I was in awe of all the new vegan offerings on their shelves! So, of course, I grabbed my camera and my partner-in-compassion Toni Okamoto, and together…

Why not swap that artery-clogging, cholesterol-raising beef jerky for some healthier vegan jerky made from ingredients like soy, wheat, coconut, eggplant, or even mushrooms! Companies are getting really creative with jerky these days, bringing to life flavorful, chewy jerky made entirely from plants. You can see several of the most popular vegan jerky brands below. Vegan…

Sad story. Starbucks can’t make their popular Pumpkin Spice Latté vegan in the U.S., even when you swap out cow’s milk for soy or almond milk. Why? The second ingredient in the pumpkin spice sauce is condensed skim milk. So in fact, even if you’re lactose intolerant, you should steer clear of this Starbucks fall favorite. …

When I first went vegan a decade ago, I was lucky if I could find a single vegan ice cream option at the grocery store. But today, ten years later, many mainstream grocery stores have entire freezer cases dedicated to their dairy-free ice cream selection. Several all-vegan brands have come to life and many other widely loved…

I have long admired Bruce Friedrich, founder of The Good Food Institute, for his ability to have impactful conversations that so many of us vegans long for. It can be difficult to express in the 40-second elevator ride why you’re vegan—but Bruce has this seemingly magical ability to do just that. Luckily, unlike a magician,…

The Instant Pot is all the rage these days, and for good reason! This magical pressure cooking tool enables you to cook rice, beans, lentils, potatoes, soups, and stews faster than ever before. For instance, cooking brown rice takes 45 minutes on the stovetop, but just 20 minutes in the Instant Pot. If you’re a busy…

Let’s talk about one of the most common problems people have with milk: lactose intolerance. Did you know that 65% of the world’s population is lactose intolerant? Yep–that’s 2 out of every 3 human beings on the planet. Not at all abnormal. Here’s the deal. When babies are born they produce an enzyme called lactase…

I recently attended the Compassion In Action conference—a phenomenal event in Oakland with inspirational speakers and a room packed full of compassionate attendees who are working to make the world a kinder place. The event was catered by a new all-vegan meal delivery duo in Oakland called Planted Table. They served up vegan bagels with…